People tell you not to throw the “L” word around – to save it for when you truly mean it. Well, I must confess – I absolutely and unabashedly LOVE fall and cookies! I eagerly anticipate this time of year – the time of year when I can pull out my sweaters, decorate my porch with fall leaves and our beloved scarecrow, and order a pumpkin latte from my favorite coffee shop.
The air is chilly (at least here in the Pacific NW), and when the rain starts to fall, I start to bake! These cookies are unbelievably soft and chewy, and are chock-full of delicious treats. I love the way the Reese’s Pieces (one of my all-time favorite candies) show off the colors of fall. You’re going to love these cookies – so mix up a batch and then go find some leaves to jump in. Celebrate fall and make more cookies!
2 1/4 cup all-purpose flour
1 tsp baking soda
1 1/2 tsp corn starch
1/2 tsp salt
3/4 cup brown sugar
1/2 cup sugar
1 1/2 sticks (3/4 cup) butter (NOT margarine!)
1 egg + 1 egg yolk
2 tsp vanilla
1/2 cup peanut butter chips
1/2 cup chocolate chips
1/2 cup Reese’s Pieces (plus a few more for the tops!)
1. In a large mixing bowl, stir together the flour, salt, baking soda, and corn starch. Set aside.
2. Melt the butter. (I melted mine in a microwaveable glass bowl.) To the melted butter, add the sugar, and mix until the sugar is no longer lumpy. (I mix this entire recipe by hand. It is worth the tiny bit of extra effort!) Stir in the whole egg, and then the egg yolk. Finally, add in the vanilla.
3. Pour the melted butter mixture into the dry ingredients, and mix until incorporated.
4. Stir in your chips and candies, making sure to distribute the candy throughout the dough.
5. CHILL YOUR DOUGH! Chill your dough for a minimum of 2 hours. You can let your dough sit overnight, but I don’t have that kind of patience when cookies are on the line. =)
6. After the dough has chilled, let it sit on the counter for about 10 minutes (while the oven is preheating.) Preheat your oven to 325 degrees.
7. Scoop the dough onto your cookie sheet, and bake for 12 minutes. (No more!) I have been a huge advocate of UNDER-BAKING for years. Unless its an Oreo, a cookie shouldn’t crunch! Pull those cookies out at 12 minutes, and let them continue to bake on the cookie sheet (out of the oven) for several minutes, before transferring to a wire rack.
Using my Pampered Chef cookie scoop, I can make 20 cookies using this recipe.
Enjoy! Happy Fall!
*The base cookie recipe and inspiration for these little beauties was taken from Sally’s Baking Addiction (which is one of my current addictions FYI.)